Orange, Pistachio and Dried-Cherry Tea Loaf

Name: Orange, Pistachio and Dried-Cherry Tea Loaf
Yield: 12 Servings
Ingredients: 2 cups (500 mL) all-purpose flour; 1 tbsp (15 mL) baking powder; 1/2 tsp (2 mL) salt; 1 1/2 tsp (7 mL) ground cinnamon; 1 1/2 tsp (7 mL) ground cardamom; 1 tsp (5 mL) ground ginger; 1/2 cup (125 mL) butter softened; 2/3 cup (150 mL) granulated sugar; Finely grated zest from 1 orange; 2 eggs; 1 tsp (5 mL) vanilla; 1 cup (250 mL) Milk; 1/3 cup (75 mL) sour cream; 1/2 cup (125 mL) pistachios; 1/2 cup (125 mL) dried cherries

This recipe is taken from the 2015 Milk Calendar. When you want to bake something that is easy but just a little fancier, this pretty tea loaf is ideal. Serve with a glass of milk, tea or coffee as a simple afternoon pick-me-up.

Prep: 10 min
Cooking: 55 min

Yields 12 Servings

orange pistachio and dried cherry tea loaf

Ingredients

2 cups (500 mL) all-purpose flour
1 tbsp (15 mL) baking powder
1/2 tsp (2 mL) salt
1 1/2 tsp (7 mL) ground cinnamon
1 1/2 tsp (7 mL) ground cardamom
1 tsp (5 mL) ground ginger
1/2 cup (125 mL) butter softened
2/3 cup (150 mL) granulated sugar
Finely grated zest from 1 orange
2 eggs
1 tsp (5 mL) vanilla
1 cup (250 mL) Milk
1/3 cup (75 mL) sour cream
1/2 cup (125 mL) pistachios
1/2 cup (125 mL) dried cherries

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Preparation

Preheat oven to 350°F (180°C). Butter a 9x5x3-inch (2 L) loaf pan.

In a medium bowl, whisk together flour, baking powder, salt, cinnamon, cardamom and ginger. In a large bowl, using an electric mixer, beat butter with sugar and orange zest until well blended. Beat in eggs, one at a time, then vanilla until blended. In a small bowl, whisk milk with sour cream. Beat dry ingredients into butter mixture, alternating with milk mixture, making 3 additions of dry and 2 of milk, just until combined. Stir in pistachios and cherries.

Scrape into prepared pan, smoothing top. Bake about 55 min or until a tester inserted in centre comes out clean. Let cool in pan for 10 min. Invert onto a rack to cool completely.